Kookoo Khorfeh - Purslane Kookoo

Every year from mid-spring to late summer, I eagerly await the appearance of dark-green خرفه (purslane) sprouts in my backyard, peeking through the vegetable garden, flower borders, and even the cracks between the cement. Often under-appreciated and overlooked, purslane has always been one of my favorites.  A handful of fresh succulent leaves can elevate almost any dish, adding a slightly tart and peppery flavor. Packed with omega-3 fatty acids, fiber, vitamin A, vitamin B, and many other nutrients, purslane is as nourishing as it is flavorful. 

Purslane (portulaca oleracea) has been labeled as a garden weed by the U.S. Department of Agriculture, and I gave up looking for it in stores long ago. In Iran, and in many other countries, khorfeh (purslane) happens to be a popular summer green. I'm always looking for different ways to prepare it, but with the little purslane I manage to gather, I can't get too creative! I usually add it to salad shirazi, mast o khiar, sabzi khordan, and even fruit salads. Tokhm-e khorfeh, purslane's black seeds, are used in Iranian baking and sprinkled over naan berenji and shirini keshmeshi for extra flavor.

On a recent trip to the grocery store, I was delighted to find rows of purslane nicely stacked on the shelf, imported all the way from Mexico! I bought a few bunches and then decided to make کوکوخرفه kookoo khorfeh - purslane kookoo with parsley, chives, and caramelized onion.

Now that summer is almost behind us, only a few purslane plants are remaining in the garden, and I wanted to share this recipe before the season officially ends. I usually find it much easier to bake kookoo sabzi in the oven rather than cook it on the stovetop; it's simpler and doesn't require flipping the wedges halfway through. For this recipe, though, I chose to make it the traditional way on the stovetop, just as my mother used to cook almost all her dishes. I know many of you like to add a bit of baking powder to your kookoo for a lighter texture, dishes, so feel free to mix in about a teaspoon if you prefer.

Kookoo Khorfeh - Purslane Kookoo

Ingredients

Serves 4-6

-2 bunches of purslane (about 2 cups chopped), use the leaves and the thin part of the stems, discarding the thicker ends
-1 bunch fresh flat-leaf parsley ( about 1 cup chopped)
-1 bunch fresh tareh (chives) or scallions (green parts only) (about 1 cup chopped)
-6 large eggs, beaten
-1 medium yellow onion, thinly sliced
-1 tablespoon finely diced walnuts (optional)
-1/2 teaspoon turmeric

-1/2 teaspoon paprika 

-1/2 teaspoon salt
-1/4 teaspoon black pepper
-A pinch of red pepper 
-Vegetable oil or olive oil for frying

Method:

1. Heat 2 tablespoons of oil in a skillet over medium-high heat. Sauté the onion slices until translucent, then add the turmeric and stir. Reduce the heat and continue cooking, stirring occasionally, until the onions are golden brown. Set aside.
2. In a large bowl, combine the chopped purslane, parsley, chives, caramelized onion, walnuts, eggs, paprika, red pepper, and season with salt and black pepper. Mix until well blended.
3. Heat 3 tablespoons of oil in a 10-inch skillet over medium heat. Pour in the egg mixture, and spread evenly. Cover and cook on low heat for about 30 minutes. Cut the kookoo into 8 wedges, turning each piece carefully halfway through cooking with a fork and spatula. You can also slice the kookoo after it is fully cooked. 

Serve warm or at room temperature with mast o khiar, salad shirazi, torshi, and warm bread.

Enjoy!

Kookoo-ye Marchoobeh - Persian-Style Asparagus Frittata with Fresh Herbs, Walnuts and Barberries

کوکوی مارچوبه (Asparagus kookoo) recipe came about as a result of a recent trip to my local vegetable market, where I noticed bundles of fresh green asparagus neatly tied and arranged on the shelves. I enjoy the taste of fresh asparagus, either steamed or grilled plain with just a little bit of coarse salt. However, as I reached to pick a bundle up, it dawned on me that I had never cooked a Persian-style asparagus meal, and among seemingly endless options, I decided to make a new version of kookoo/kuku incorporating asparagus.

Growing up in Iran, I remember hearing my mother talk about marchoobeh (asparagus), but I don't remember eating or even seeing any asparagus back then. Perhaps asparagus wasn't very popular or widely cultivated, and therefore it was not available among the wide range of vegetables then.

To enjoy the in-season asparagus, I have combined fresh herbs, chopped walnuts, and barberries with eggs, and I'm very happy with the results. For this recipe, I have added a touch of cayenne and cumin to bring just the right amount of flavor to the egg and asparagus combination. I must point out, though, that the traditional kookoo/kuku sabzi, like most dishes in Persian cuisine, is not spicy at all.  I also did not chop the vegetables as finely as I normally would for the traditional kookoo. For those unable to find barberries, you can substitute them with dried cranberries instead.

Kookoo-ye Marchoobeh - Asparagus Frittata

Ingredients

Serves 4-6

-1 pound fresh asparagus (about 20 medium-sized stalks), ends snapped and cut into 2-inch pieces
-8 large eggs
-1 cup chopped fresh flat-leaf parsley
-1 cup chopped fresh scallion (green parts only)
-A few sprigs of fresh mint, chopped
-1/2 cup chopped walnuts
-1/2 cup dried barberries (can be found in most Persian grocery stores), picked over and rinsed well
-1/4 teaspoon turmeric
-A pinch of cayenne pepper (optional)
-A generous pinch of cumin (optional)
-Salt and pepper to taste
-Olive oil (extra virgin) or vegetable oil

Method:

1. Heat 4 tablespoons of olive oil in a large skillet over medium heat. Sauté the asparagus pieces lightly for about 5 minutes. Sprinkle a bit of salt over the asparagus.
2. In the meantime, combine the chopped herbs, walnuts, barberries, and spices together in a large mixing bowl.
3. In a medium-size bowl, beat the eggs until yolks and whites are completely blended. Add salt and pepper to taste.
4. Pour the egg over the herbs and walnut mixture in the large bowl and blend well.
5. Add the egg and herb mixture over the sauteed asparagus in the skillet. With a spatula flatten the surface of the kookoo. As eggs start to set, take the spatula and run it around the edges and make four large wedges or eight small ones in the skillet. Cover and cook for 25-30 minutes on medium-low heat.

To serve, cut the kookoo into small wedges and place it onto a platter. May be served hot or at room temperature with yogurt, salad shirazi, torshi, and bread.

Enjoy!

Kookoo Sabzi

کوکوسبزی Kookoo sabzi is a Persian herb dish traditionally served during Nowruz (Persian New Year) celebrations. This one-pan vegetarian dish is packed with a variety of fresh herbs and just enough eggs to bind everything together. Baking it in the oven instead of frying keeps it lighter and less oily, making it a great option for the health-conscious cook. Once the herbs are cleaned and chopped, assembling and cooking this dish is quick and simple.

Kookoo Sabzi

Serves 6-8

Ingredients

-2 bunches fresh flat-leaf parsley, stems removed, chopped
-2 bunches scallions or chives (Iranian tareh), chopped
-1 bunch fresh dill, stems removed, chopped
-1 bunch fresh cilantro, chopped
-2 tablespoons barberries (zereshk), rinsed (available in Iranian/Persian markets)
-2 tablespoons walnuts, chopped

-1 tablespoon flour
-1 teaspoon baking powder
-6 large eggs
-1/3 teaspoon turmeric
-1 teaspoon salt
-1/2 teaspoon black pepper
-A pinch of red pepper

-1-2  tablespoons butter
-Olive oil 

Method

1. Preheat the oven to 350°F. Generously butter a medium baking dish (or grease with oil) and set it aside.
2. In a large mixing bowl, beat the eggs with a fork or whisk until well blended
3. Add all the chopped herbs, barberries, walnuts, turmeric, flour, baking powder, red pepper, salt, and pepper, mix well to combine. 
4. Stir in 2-3 tablespoons of olive oil.
5. Pour the mixture into a prepared baking dish, smoothing the top evenly.
6. Bake for about 30-40 minutes or until the center is firm. 
7. Remove from the oven and allow to cool slightly before cutting into serving-size pieces. 

Transfer to a serving platter. Serve warm or at room temperature with bread and mast o khiar and torshi (pickles).

Enjoy!

Kookoo Sib Zamini - Persian Potato Patties

I love serving these delicious, golden potato patties (kookoo sib zamini) as either a side dish or a main dish for a light lunch or dinner. In Iran, fried vegetable and egg dishes are known as kookoo (also referred to as kuku), and there are many variations. This simple yet flavorful version, made with potatoes, is a classic and makes a perfect dish to pack for a picnic. کوکو سیب زمینی 

Kookoo Sib-Zamini - Persian Potato Patties

Ingredients

Yield: About 14 potato patties

-5 large potatoes
-2 large eggs
-1 small yellow onion, grated (discard the juice)

-2-3 tablespoons bread crumbs
-1/2 teaspoon turmeric
-1/2 teaspoon salt
-1/4 teaspoon black pepper
-1/4 cup vegetable oil, for frying

Method

1. Place potatoes in a large pot, cover with water by a couple of inches, and boil over medium-high heat until fork-tender. Drain and let cool.
2. Peel the potatoes and grate them. 
3. In a large mixing bowl, beat the eggs, then add the grated potatoes, onion, turmeric, bread crumbs, salt, and pepper. Mix well, then refrigerate the mixture for about 1 hour to help it firm up.
4. Shape the mixture into small patties and flatten into oval or round shapes. Alternatively, you can spoon the mixture directly into the hot oil.
5. Heat the oil in a large nonstick frying pan over medium-high heat. Fry the patties until light brown on both sides. Drain on paper towels.

Serve warm or at room temperature with fresh herbs, pickles, olives, yogurt, and warm bread.

*Note: for extra flavor, stir in a handful of chopped parsley or a teaspoon of dried dill to the mixture.

Enjoy!